Meera Sodha's Vegan Leek and Tempeh Manis: A Fusion Dish
Meera Sodha presents a delightful vegan recipe for leek and tempeh manis, combining soft leeks and crisped tempeh drizzled in a sticky, spicy sweet soy sauce and liberally sprinkled with salted peanuts. This dish offers a unique twist on traditional Indonesian flavours, making it a perfect addition to any plant-based meal.
The Versatility of Tempeh
Tempeh is a remarkable ingredient originating from Indonesia, made from fermented compressed soy beans. It is an intelligent alternative to meat, providing a high protein content with a subtle, nutty flavour and a satisfying chewy texture. Fortunately, tempeh is now widely available in most large UK supermarkets, making it accessible for home cooks looking to explore new culinary horizons.
In this recipe, the tempeh is prepared in a classic Indonesian style—fried until crisp, then coated in a rich, sticky sauce. The inclusion of leeks adds a British twist, creating a fusion dish that bridges Indonesian cuisine with local produce from fields like those in Lincolnshire.
Essential Ingredients and Preparation
To recreate this dish, you may need to visit an online or local Asian supermarket to source key ingredients such as kecap manis, a sweet soy sauce, and sambal oelek, a zesty Indonesian chilli sauce. While there, you can also pick up makrut lime leaves, palm sugar, and tempeh, though these items are increasingly found in major supermarkets across the UK.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4
Ingredients List
- 2 large leeks (330g)
- 6 tbsp neutral oil, plus extra if needed
- 400g tempeh, cut into 1cm cubes (recommended brands: Tofoo, Tiba)
- 4 garlic cloves, peeled and finely sliced
- 6cm x 2cm piece fresh ginger, peeled and finely grated
- 4 tbsp sambal oelek
- 3 fresh or frozen makrut lime leaves, deveined and finely shredded
- 1½ tbsp palm sugar, or light brown soft sugar
- 1 tbsp kecap manis, plus extra for drizzling
- Fine sea salt
- 60g roasted peanuts, finely chopped
- Steamed jasmine rice, to serve
Step-by-Step Cooking Instructions
- Begin by preparing the leeks: top and tail them, cut in half lengthways, and finely slice the whites and greens. Place the shredded leeks in a colander, wash thoroughly in cold water, then soak in a bowl of fresh cold water for five minutes, occasionally swishing with your hands. Drain and set aside.
- Heat two tablespoons of oil in a wide pan over medium-high heat. Add the tempeh cubes and fry for 8-10 minutes, turning until golden and crisp on all sides. Transfer to a plate.
- Pat the leeks dry. Pour three tablespoons of oil into the same pan and add half of the sliced leeks. Cook on medium-high heat for about eight minutes, leaving undisturbed for a couple of minutes at a time before stirring to achieve crispiness. Transfer the crisp leeks to a second plate and repeat with the remaining leeks, adding more oil if necessary.
- In the same pan, add the remaining tablespoon of oil along with the garlic and ginger. Fry for two minutes, stirring frequently. Then, add the sambal oelek, shredded lime leaves, palm sugar, kecap manis, half a teaspoon of salt, and two tablespoons of water. Mix well before incorporating the browned tempeh, three-quarters of the crisp leeks, and all but a sprinkle of the peanuts until everything is evenly combined.
- Arrange the tempeh and leek mixture on a platter. Drizzle with a little extra kecap manis, then top with the remaining leeks and peanuts. Serve hot with steamed jasmine rice for a complete meal.
Exploring Culinary Themes
This recipe highlights the growing popularity of Indonesian food and drink, particularly within the vegan and plant-based communities. It showcases how vegetables can be transformed into hearty, flavourful dishes that appeal to a wide audience. As vegan food and drink continue to gain traction, recipes like this offer innovative ways to enjoy traditional flavours with a modern twist.
